Hot Fudge Oreo Gourmet Cheesecake

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“I got this recipe from a local grocery store where I take cooking classes. I made this cheesecake a couple of days ago for a party and it was so easy and fast. People couldn't believe that it was homemade.”
1hr 19mins

Ingredients Nutrition


  1. CRUST: Coarsely chop half of the cookies and set aside. (I used a food processor.).
  2. Finely crush the remaining cookies, add the butter, and mix. (I used a food processor.).
  3. Press firmly on bottom and about 1 1/2 inches up sides of 9-inch springform pan (doesn't need to be perfect). Pan, especially a non-stick pan, does not have to be greased since there is a lot of butter in the crust.
  4. Bake crust at 325 degrees F for about 4 minutes to set it.
  5. FILLING: In large bowl with electric mixer at medium speed, beat cream cheese a little.
  6. Add sugar and beat until creamy.
  7. Blend in eggs, sour cream, flour, and vanilla.
  8. Fold in coarsely chopped cookies by hand.
  9. Pour batter into prepared crust.
  10. Bake in 325 degree F oven for 50 to 60 minutes or until set.(I baked for 50 minutes and next time I may bake a few minutes less.).
  11. Cheesecake should still jiggle in the center when taken out of oven. DO NOT OVERBAKE.
  12. Cool at room temperature for 1 hour.
  13. Refrigerate at least 4 hours, but better to make 1 to 2 days ahead.
  14. Best way to cut a cheesecake is when it is very cold, using a hot knife(wiping in between cuts), and cutting the entire cake before removing a piece.
  15. Heat hot fudge on high for 30 to 45 seconds until warm and pourable consistency.
  16. Spoon hot fudge over each slice of cheesecake.
  17. For a change, substitute malted milk balls or milky way bites instead of the oreo cookies in the filling.

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